Pumpkin Caramel Cheesecake Cupcakes

Want to 'level up' your pumpkin cupcakes? 

Don't get me wrong; pumpkin cupcakes with cream cheese frosting are a classic. And they're a classic for good reason!

At the same time, sometimes you need a bit of variety or something to spice them up a bit! (Lol no pun intended. :/ ) 

First, I started with my favorite Pumpkin Cupcake recipe. Next I cored the cupcakes and filled them with a cream cheese and caramel sauce filling (soo good)! Finally, I finished them off with a swirl of cream cheese buttercream frosting and a caramel drizzle and a caramel square! 
I think they turned out dang amazing I'll probably be making them every fall! 😉 

If you’re feeling adventurous, you can even make your own caramel sauce!  
Having personally tried *many* recipes, I doubt there's a single fool-proof recipe out there. But this recipe from AverieCooks.com gave me the least trouble with burning and crystalizing.

"How do I store these cupcakes?"
  • Store in a cupcake carrier or sealable container; I often put a layer of plastic wrap over the top between the container and lid for a better seal. Cupcakes will keep at room temperature for 1-2 days or in the fridge for 3-5 days as long as they're protected from drying out.

Recipe below - happy fall baking! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Pumpkin Caramel Cheesecake cupcakes pinterest pin

Pumpkin Caramel Cheesecake Cupcakes

A leveled-up classic cupcake; make these Pumpkin Caramel Cheesecake Cupcakes with caramel cream cheese filling and a caramel drizzle!
Prep Time30 minutes
Cook Time18 minutes
Decorating time20 minutes
Total Time1 hour 8 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Caramel Cheesecake Cupcakes, Pumpkin Caramel Cupcakes, Pumpkin Cheesecake Cupcakes
Servings: 24 cupcakes
Calories: 468kcal
Author: Sarah H



Pumpkin Cupcakes

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon this brand is one of my favorites!
  • 1 ⅓ cups packed dark brown sugar
  • 4 large eggs
  • 2 cups pumpkin puree
  • 1 cups unsalted butter (melted & cooled)
  • cup milk
  • 1 teaspoon vanilla extract

Caramel Cheesecake Cupcake Filling

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package; softened)
  • 1 cup butter (two sticks, softened)
  • 5 ½ -6 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • 1/4 t. salt (if using unsalted butter)



Pumpkin Cupcakes

  • Preheat oven to 350°F, and line cupcake pans with cupcake liners. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
  • In a medium bowl or stand mixer, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, butter, milk, and vanilla until well mixed.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
  • Transfer batter into prepared pans, filling about ½- 2/3 full. (I like to use a large cookie scoop for this part). Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling or frosting.

Quick note on caramel sauce -

  • Caramel sauce can be purchased at any grocery store, or this Salted Caramel Sauce from Smuckers is thicker than most that I've found and works best for a cupcake drizzle!
  • If you want to make your own caramel sauce, my favorite recipe is this one from AverieCooks. No caramel recipe is fool-proof, but this one gave me the least trouble with burning and crystalizing. Whatever you decide to use -

Caramel Cheesecake Cupcake Filling

  • Beat 4 ounces cream cheese and ½ cup caramel sauce together until combined. (You'll see me use a spatula/whisk in the video; this step would've been *much* more easily done with a hand or stand mixer if I’d thought of that a little sooner!)

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches a pipeable consistency. Add vanilla and salt if needed and beat until well combined.


  • Once the cupcakes have cooled, core them. (You can use a cupcake corer, the back end of a large piping tip, or....you can do what I do and cut the cores out with a plastic knife. Up to you!) Fill cupcakes with cheesecake filling, using a piping bag or a spoon.


  • Transfer frosting to a large piping bag fitted with a star tip. Pipe frosting in large swirls onto your cupcakes.
  • Decorate the top of each frosting swirl with a caramel square, and add a drizzle of caramel sauce. Add sprinkles if desired! (I add sprinkles to everything at every opportunity, but that’s just me. ;) )
  • Done and done! Enjoy!



(Please note nutrition information is an estimate and may not be exactly accurate.) 


Serving: 1cupcake | Calories: 468kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g

Did you make these Pumpkin Caramel Cheesecake cupcakes? 

Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

Mentioned in post: 
Cream Cheese Buttercream Frosting

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